Sally K. Norton

Vitality Coach, Speaker & Health Consultant

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September 11, 2022 by Sally K Norton

Easy Creamed Canned Oysters

Two Meals with Creamed Oysters

Canned oysters are inexpensive and easy to prepare; they round out a dinner menu with flare. Oysters are packed with protein, B-12, minerals, and other valuable nutrients, including omega-3 fatty acids and Vitamin D. If you want to used shucked raw oysters (sold in jars), see the variation.

Easy Creamed Canned Oysters

  • Servings: 2
  • Oxalates: <1 mg per serving
  • Time: 10 minutes
  • Difficulty: Easy
  • Print

Ingredients

8 oz. can premium oysters packed in water, drained into a liquid measuring cup

1½ T Butter

2½ tsp. potato starch

¼ tsp. salt

1/8 tsp. ground mustard seed

pinch white pepper,

(opt.) pinch paprika, or cayenne pepper to taste

1 tsp. vinegar or lemon juice (or wine)

1—3 tsp. sake or white or rose wine (opt.) or coconut aminos (opt.)

Instructions

Note: The reserved oyster liquid should be about ½ cup, and you will use about half of it. Place 2 ramekin dishes in a warm oven.

  1. Melt the butter over medium-low heat in a small saucepan.
  2. Stir in the potato starch and dry seasonings.
  3. Use a flat whisk to slowly stir in ~¼ C of oyster liquor and thicken the sauce.
  4. Add vinegar and sake/wine or Coconut Aminos.
  5. Lower heat to lowest setting. Carefully add the oysters and submerge them under the liquid. Cover the pot and let them rest to heat through for 4—5 minutes. Turn off heat after 2 minutes; do not open lid. Do not stir, as this will break them apart.
  6. To serve: Use a slotted spoon to gently lift them into two warm ramekin dishes and decant the sauce over the top. (If the sauce is too thick, stir in additional liquid, once the oysters have been lifted out into the serving dishes.)
  7. Garnish with capers or minced chive, if desired. Serve immediately.

Variation: Using fresh (raw) shucked oysters (sold in 1-pint jars on ice).
While cooking in the butter sauce, raw oysters release a lot of valuable liquid. Adjust the method as follows:

Double the recipe,
increasing the potato starch to 2 tablespoons (not 5 tsp.).
Skip step 4.

In step 6, gently keep the oysters moving to get them evenly cooked and to get the starch and the water released to combine into a smooth “sauce”. The starch may seem clumpy at first but will smooth out once the water is released.

Tip: If you have access to live oysters purchased in their shells, there is no need to “cream” them. Just bake scrubbed oysters for 5 – 6 minutes at 400ºF. After that, they open easily and are ready to eat—immediately. Serve with melted butter.

Two Meals with Creamed Oysters

Two Meals with Creamed Oysters

November 24, 2021 by Sally K Norton

Wild Rice Ring or Stuffing

Wild rice pilaf from ring mold

Delicious option for a poultry stuffing or a ring of white and wild rice.

This recipe features two traditional techniques for making rice a safe and digestible food. Soaking rice has many benefits, including creating a soft, risotto-like texture. On the health side, soaking improves digestibility by neutralizing phytic acid. The addition of bentonite clay can lower the amount of bioavailable arsenic that rice naturally tends to accumulate. White rice is a treat that can help your muscles replace glycogen after a workout. Preparing rice with fat (or vinegar) ensures that your blood sugar doesn’t spike after eating this starch.

Wild Rice Pilaf for the Holidays

  • Servings: 8
  • Oxalates: Low (6mg/svg)
  • Time: Prep: 1 hour; Total: 2.5 hours plus 24 hours for soaking
  • Difficulty: Easy
  • Print

Ingredients

1 ¼ C (300ml) white rice (low-ox varieties include jasmine and basmati) (13mg ox)
2 T (30ml) bentonite clay (optional)
Filtered water for soaking
3 T (45ml) wild rice (3.5 mg ox)
6 oz (170g) celery root, peeled and finely diced
8 oz (225g) cremini mushrooms, cleaned, halved and sliced paper thin (6mg ox)
4-6 T (60-90ml) butter
1 tsp (5ml) ground rosemary (or more) (3mg ox)
Salt and white pepper to taste
2 T (30ml) chives (or scallions), minced (0.4mg ox)
3 oz (55-85g) chooked chestnuts, diced (13 mg ox)
2 ¼ C (0.54L) water for cooking (can use some bone broth if desired)

Instructions

  1. Place white rice in a medium-sized glass bowl. Add chlorine-free filtered water and bentonite clay (if using). Soak at room temperature for 8–24 hours. Soak the wild rice in a separate bowl.
  2. Drain the two types of rice and cook them in separate saucepans.
  3. Cook the wild rice in 1.5 cups water for 35–45 minutes or until tender. Drain if needed.
  4. Bring the white rice to a light simmer on medium heat in 2 ¼ C water. Reduce heat to very low, cover tightly, and cook for ~30 minutes.
  5. In a large frying pan, sauté the sliced cremini mushrooms in two batches (4–5 ounces each). Cook on medium heat until soft and starting to caramelize. Set them aside. (optional: Cook additional sliced mushrooms in butter to serve with meat or to garnish the rice ring.)
  6. Sauté the diced celery root in 2-3 T butter until soft and browned (20 minutes or more), adding rosemary, salt, and white pepper as it cooks.
  7. Mix rice, mushrooms, and celery root together. Stir in chestnuts and chives.
  8. Press the rice mixture into a 5-6 cup ring mold or baking dish. Or you could use it to stuff a turkey.

November 6, 2016 by Sally K Norton

Thai Chili / Sloppy Joe

Chili without the oxalates!! This easy and flexible “hamburger extender” can be eaten as a main dish, used in wraps, or as a chili garnish for hot dogs. Use lamb or pork, if desired. This approach also works with left-over meats – like a “hash”.

Thai Chili / Sloppy Joe

  • Servings: 4-6
  • Oxalates: Low
  • Time: Prep: 20 minutes; Total: 1 hour
  • Difficulty: Easy
  • Print

Ingredients
Thai Chili ingredients ready for cooking.

Thai Chili ingredients ready for cooking.

2 T beef tallow, lard, or coconut oil

6 ounces turnips, peeled and diced (est. 8 mg oxalate)

1 onion (6 – 8 ounces, red or yellow), peeled and diced (est. 10 mg oxalate)

¼ tsp. coriander (5 mg oxalate)

½ tsp salt

1 pound ground beef or other meat

2 T Thai red curry paste

12 ounces (1 can) coconut milk

2 tsp. potato starch

2 T Frank’s hot sauce

Cilantro leaves for garnish

Lime wedges for serving

Instructions

Dish of Chili served with acron squash and garnished with chopped cliantro and lime wedge

Chili served with acorn squash

  1. Sauté turnips and onions in the fat for 15 minutes on medium-low.
  2. Turn heat up to medium. Add ground coriander, salt and ground beef. Cook just long enough to brown the meat.
  3. Add the curry paste and stir to incorporate.
  4. Combine the coconut milk and potato starch, then add to meat mixture.
  5. Simmer on low heat until the sauce thickens, about 10 minutes.
  6. Add hot sauce.
  7. Serve as a sloppy joe mix, or use as you would any chili. Garnish with cilantro leaves or lime wedges. Squeeze lime over portion before eating.

July 2, 2016 by Sally K Norton

Vitamin D Lamp: This little light of mine, finding time to let it shine.

Healthy Sun Solution with a Sun Lamp

Here in this video you can see my “electronic sun”. This easy-to-use vitamin D lamp has specialized UVB emitting bulbs intended to emulate natural sun. For most of us, brief sessions with such a lamp may improve our vitamin D status and general health. Making time in your busy life can be a challenge, however. Check out my own solution in the video to see how I fit this practice into my own schedule.

Read on to learn more about vitamin D and the advantages of the lamp.

Vitamin D

Deficiency of vitamin D is not only terrible for bone health, it increases your risk of almost any disease and lowers your life expectancy. Low D levels are epidemic these days. It is common in every age group, and especially common among dark-skinned people. This is because the natural way to “get” vitamin D is to make it with your own skin, when the sun shines.  The sun’s ultraviolet B (UVB) rays interact with cholesterol (7-DHC) in the skin to make precursors that your body can convert to vitamin D.  Skin pigment blocks UV penetration, protecting skin from UV damage, but limiting vitamin D production. Other factors that limit D production in skin include aging and sunscreen use.  The strength of the sun is also a factor, varying by time of day and season, and lower at higher latitudes.

Sunlight – We Need It.

Correcting vitamin D deficiency is an important aspect of health and healing. Vitamin D deficiency is associated with insulin disorders, autoimmune disorders, cancer, and even risk of infectious disease. Many experts recommend routine oral supplementation.  But there is some evidence of short-comings and side effects to this approach that we still do not understand well.

For those with inefficient vitamin D absorption, oral supplements do not correct the deficiency. For others who do absorb oral vitamin D, there are still drawbacks. Some suspect that daily consumption of D3 may encourage excessive absorption of calcium from the intestinal tract or movement of calcium out of the bones, which can create other problems.  To minimize these issues, it seems better to take D periodically in large doses, not in daily small doses.  But not everyone can tolerate pills and supplements at all:  such people especially need to generate vitamin D naturally from UVB rays (sunshine or sunlamp).

Practical Sun Exposure with a Lamp

Given the limitations of oral supplements, making the most of your skin’s ability to produce vitamin D is a good idea. But modern life makes it impractical to get regular sun exposure, even in the summer months. And UV radiation is insufficient in the northern U.S. during the winter months, November through February.  Many other variables influence how much UV light your body needs to make adequate vitamin D.

For pale skinned folks five minutes a few days a week might be enough. The darker your skin the longer the exposure needed. You can’t necessarily force your skin to make a lot of vitamin D from UVB, however. There are biological limits. So keep in mind that more time in the sun or under the lamp may not be better for you. Remember to have you doctor measure your vitamin D levels with blood testing.

April 9, 2016 by Sally K Norton

Cabbage with Shiitake Mushrooms and Dried Shrimp

When you need an Asian flavor, this Taiwanese dish uses simple pantry ingredients that are easily kept on hand. We adore this recipe!

Cabbage with Shiitake Mushrooms and Dried Shrimp

  • Servings: 4-6
  • Oxalates: Low
  • Time: Prep: 15 minutes; Total: 1 hour
  • Difficulty: Easy
  • Print

Ingredients

4 dried shiitake mushrooms, soaked in 1½ cups cool water until reconstituted (30 minutes)
1 T dried baby shrimp, soaked in ½ c warm water for 10 minutes
3 T lard, duck fat, or peanut oil
2 cloves garlic, minced
1 lb. green cabbage, shredded
½  tsp. red pepper flakes
¼  tsp. real salt, or more to taste

Instructions

  1. Drain the shrimp, discarding the liquid. Squeeze excess water out of shrimp, then chop them.
  2. Pour the mushroom soaking water through a very fine sieve and reserve.
  3. Slice the mushrooms into fine slivers, discarding tough parts from the stems.
  4. Heat the fat in a large skillet. Add shrimp, mushrooms and garlic. Stir until hot and fragrant.
  5. Add the cabbage, salt and red pepper flakes. Toss the cabbage over the heat for 2 minutes.
  6. Add half of the reserved mushroom water, bring to a strong simmer. Reduce heat to low, cover and cook for 10 minutes.
  7. Remove lid, simmer and stir to allow the cooking liquid to reduce by half.
  8. Adjust seasoning.
  9. Serve immediately. Offer Coconut Aminos as a condiment.

Simple ingredients ready: cabbage, mushroom soaking water, garlic, shrimp, shiitake, red pepper flakes

Simple ingredients ready: cabbage, mushroom soaking water, garlic, shrimp, shiitake, red pepper flakes

Shiitake, garlic, shrimp cooking in lard

Shiitake, garlic, shrimp cooking in lard

April 8, 2016 by Sally K Norton

Roasted Red Radishes

This is popular with both children and adults because roasting tames the spicy bite of a radish. These are simple and sure to please. I like them best when hot, fresh from the oven. Watch out – they go down like popcorn, and may not last long enough to make it to your dinner table. These can be offered as a warm party food, on tooth picks, or with dip.

Roasted Red Radishes

  • Servings: 4
  • Oxalates: 3 mg per serving
  • Time: 25 minutes
  • Difficulty: Easy
  • Print

Ingredients

3 bunches fresh radishes with tops removed (about 1 1/2 lbs.)
2 – 3 tsp. olive oil
mineral salt, to taste

Instructions

  1. Preheat oven to 400 degrees F.
  2. Clean and trim off the root ends. Quarter radishes from top to tail.
  3. In a large bowl, toss radishes with olive oil and salt.
  4. Distribute radishes on a parchment lined baking sheet with sides (jelly-roll pan).
  5. Place in the hot oven. After 5 minutes, lower heat to 375 degrees F. Continue to cook for about 20 minutes, until mostly translucent.
  6. Stir about 3 times during cooking.
  7. Serve immediately, as is.

Frugal option: Use the green tops immediately. Clean, chop and saute greens in hot coconut oil, add salt to taste. Three radish bunches will yield 2 small portions. To serve 4 people, add about 5 oz of chopped arugula greens and cook with the radish tops. Coconut oil gives greens a wonderful flavor.

One serving option is to toss the roasted radishes in with the greens just before serving.

In the photo below, the radishes are almost done. Notice that many have centers that are still white. I like them cooked a bit more – I’d put them back in the oven for an additional 5 minutes.

Roasted Red Radishes Fresh From the Oven

Roasted Red Radishes Fresh From the Oven

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